Beans

No Flour Black Bean Brownies

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No Flour Black Bean Brownies
(Adapted from The Daily Bean by Suzanne Caciola White, p33, Big, Bad Black Bean Brownies)

1 ½ cup (350ml) cooked organic black beans – properly prepared by soaking for 24 hours before cooking.
¼ (60ml) cup raw thick cream
¾ cup (180ml) raw honey
½ (120ml) cup high quality melted butter
½ cup (120ml) organic raw cocoa powder
1 tsp (5ml) organic vanilla
½ tsp (2.5ml) natural pink salt
1 Tbsp (15ml) instant coffee powder (optional)
4 pasture-raised eggs
¾ cup (180ml) chopped crispy pecan nuts (optional)

Preheat oven to 180°C (350°F).
Blend the black beans and cream in a blender until smooth.
Beat together the honey, butter, cocoa, vanilla, salt and coffee powder.
Add eggs, one at a time, beating between additions.
Beat in the bean puree.
Fold in the nuts.
Pour batter into a greased pan 20x20cm.

Bake for 30 minutes, or until toothpick placed in center comes out clean.
Cool and cut into squares.

Optional: I made a glaze with 100g 70% Lindt Dark Chocolate and 2 Tbsp (30ml) organic coconut oil melted together in double boiler, and then poured over the cooled brownie. I put it in the freezer for 1 hour to set, and then cut it into 18 squares. It was divine!

White Bean Baby Quiches (No Flour)

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White Bean Baby Quiches (No Flour)

 

1 Onion, chopped

1 Red Sweet Pepper, chopped

1 Tbsp Olive Oil

1 cup (250ml) cooked Organic Cannellini Beans -properly prepared by soaking for 24 hours before cooking.

¼ cup (60 ml) raw full cream milk

¾ cup (180 ml) raw cream

5 pasture-raised eggs, cracked and whisked

1-2 tsp (5-10ml) mustard powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) freshly ground pepper

¼ cup (60ml) chopped fresh herbs (parsley, oregano, spring onions)

200g grated good quality cheese, like Kerrygold (divided in ½)

 

Preheat oven to 180°C (350°F).

Fry onion and sweet pepper in olive oil in a pan till soft.

Blend the beans, milk, cream, eggs, mustard powder, salt and pepper in a blender until smooth.

Pour this mixture into a mixing bowl.

Add the fried onion and sweet pepper, chopped herbs and half the cheese and mix everything together. The mixture will be runny.

Spoon into greased mini muffin pans until about 3/4 full.

Sprinkle rest of the cheese on top.

 

Bake for 15-25 minutes.

Let it cool for a few minutes.

Remove from the pan.

 

Makes about 42-48 mini quiches.

 

 

 

 

 

 

 

Classic Chickpea Hummus

 

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Classic Chickpea Hummus

1 cup (250ml) cooked Chickpeas (Garbanzo beans) – properly prepared by soaking for 24 hours before cooking. Remove the skins by rubbing beans together in water.
2 cloves of garlic, mashed
½ cup (125ml) tahini (Sesame Seed Butter)
¼ cup (60ml) fresh lemon juice
¼ cup (60ml) organic olive oil
Salt to taste

Put everything in a blender or food processor, and process until smooth and creamy.
Add more lemon juice and salt to taste.
Add more olive oil and/or water if it is too thick.

Serve with vegetable sticks.